Preparation

Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.

Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.

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Recent Review

We eat halibut every week and it was great to have a new version. This is wonderful especially the way we like to eat today,and considering it was published in 2003! I used Cara Cara oranges (the pink flesh ones) bought a bag at Costco. They are sweet and have no seeds and are so pretty. I also seasoned the fish with Trader Joe's 21 salute which I often use on fish. The dish had lots of depth and flavor. You can't get that from canned mandarins, Please use any kind of fresh citrus for the best result. This is worthy of company or for a weeknight meal. My husband who believes tomato based sauce's don't belong with fish LOVED this one!